The other day, I was looking through some of the blogs I follow on BlogLovin’, and I discovered a recipe for the most delectable looking dessert. It was made with macademia nuts, cutie clementines, and lemon — some of my favorite things. Forrest had a mission reunion* on Saturday, and we were asked to bring some kind of dessert. Since I love making food for events like this, I knew I wanted to make something special. And when I saw that recipe, I knew what I was bringing.
Unfortunately, I couldn’t find any cutie clementines at the store, and I also didn’t have a tart dish with a removable bottom. So I decided to try my luck and improvise. And, although it may not have turned out gorgeous, it turned out delicious. This might be one of my go-to desserts from now on:
I used lime, instead of lemon, and orange juice instead of freshly squeeze clementines, and I also omitted the lemon/clementine peel. And the macadamia crust?! AMAZING. Top this with some fresh, seasonal fruit, and you’ll have a dessert that I think everyone will be asking for the recipe. And with any luck, yours will probably look more beautiful than mine, and more like Laurie’s.
Lime Orangesicle Tart
1/2 cup chopped macadamia nuts
1 cup all purpose flour
1/3 cup powdered sugar
8 tablespoons butter
1 tablespoon cold water
7 large egg yolks
2 large eggs
1 Tbsp lime juice
1/2 cup orange juice
1 cup granulated sugar
4 tbsp butter
3 tbsp heavy cream
Preheat oven to 375 degrees. In a food processor, put the macademia nuts, flour, and powdered sugar, and pulse until it is a fine powder. Slice the butter into small pieces on top of the mixture, and pulse again until the butter is in tiny pieces. While you continue pulsing the food processor, pour 1 tablespoon of cold water over the top. Press the crust into a pie pan, and bake for 12-14 minutes (until the edges start to brown slightly.) Take out of oven and put pie pan on a cooling rack.
In a sauce pan, whisk together egg yolks and eggs. Add in lime, orange juice, and sugar, and whisk again. Turn stove on to medium-high heat, add in butter, and stir constantly until butter is melted the mixture starts to thicken. Take the sauce pan off of the stove, pour into another bowl, and whisk in the heavy cream.
Pour mixture over the top of the cooled crust. Bake for 10-15 minutes until the filling is shiny on top. When you first take it out, it will jiggle a little bit, which is normal. Let cool completely, and refrigerate until it is ready to be served. Serve with whipped cream and/or fresh fruit.
*For those who are unfamiliar with the LDS church, young men serve missions at the age of 18, and young women have that same opportunity at the age of 19. Forrest served a two-year proselyting mission in Riverside, California, and it’s surrounding areas from 2007-2009, primarily in the Spanish language. Quite often, there are mission reunions organized twice a year, in correlation with General Conference, where missionaries that served in the same area gather together to visit, eat food, and reminisce on the mission. I absolutely love going with Forrest and meeting some of the people who had such a profound affect on his life. To learn more about missionary service in the LDS church, check out this page.
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